Ripening-behaviour of ‘Dashehari’ mango in relation to harvest period

Abstract

‘Dashehari’ mango fruits were picked at 85, 90 or 95 days after fruit set and stored at ambient temperature (maximum/minimum 37.5/31.5°C) with relative humidity range 39–91%. Each successive picking-stage had higher β-carotene, total soluble solids (TSS), reducing and total sugars, while pulp pressure was over 4.4 k Pa, with little variation in peel chlorophyll contents. The fruits achieved optimum ripening in about 6 days of storage with pulp pressure 0.3–1.7 k Pa; TSS 14–19%; reducing sugar slightly more than 5%; vitamin C 30–40 mg%; peak of amylase activity and yellowish colour at the shoulders. There was constant increase in proteins, β-carotene, total sugars and TSS, whereas tannins, starch and vitamin C decreased during storage. The fruits picked at 85 days after fruit set stored better, with lower fruit weight loss, less fungal spoilage and superior quality.